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Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green pepper
- 1 garlic clove, minced
- 1 (14 1/2 oz.) can chicken broth, divided
- 2 cups diced peeled potatoes
- 1 cup sliced carrots
- 1 tsp. salt
- 1/2 tsp. dill weed
- 1 small zucchini, thinly sliced
- 1 (14 3/4 oz.) can cream-style corn
- 1 (12 oz.) can evaporated milk
- 2 cups cooked salmon chunks or 2 (7 1/2 oz.) cans salmon, drained and bones removed
Details
Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
1. In a saucepan, cook onion, celery, green pepper and garlic in 1/4-cup broth until tender. 2. Add potatoes, carrots, salt, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. 3. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.
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